Description
These Creamy Chocolate Cupcakes are decadently rich and moist, featuring a tender cocoa-flavored crumb topped with a light and fluffy whipped cream frosting. Perfect for any occasion, these cupcakes combine classic chocolate flavors with an easy-to-make creamy frosting for a delightful treat.
Ingredients
Scale
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 cup sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- ½ cup milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- ¾ cup boiling water
For the Frosting:
- 1 cup heavy cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Cupcakes: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to prevent sticking and ease cleanup.
- Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, sugar, unsweetened cocoa powder, baking powder, baking soda, and salt to ensure even distribution of leavening agents and cocoa.
- Add Wet Ingredients: To the dry mixture, add the eggs, milk, vegetable oil, and vanilla extract. Beat the mixture until smooth and uniform, which helps achieve a moist and tender cupcake texture.
- Add Boiling Water: Carefully stir in the boiling water. This thins the batter considerably and helps bloom the cocoa, intensifying the chocolate flavor and creating a moist crumb.
- Bake: Pour the batter into the prepared muffin cups, filling each about two-thirds full to allow room for rise. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean, indicating doneness.
- Make the Frosting: While cupcakes cool, whisk the heavy cream, powdered sugar, and vanilla extract in a mixing bowl until soft peaks form, creating a light and fluffy whipped cream frosting.
- Frost the Cupcakes: Once the cupcakes have completely cooled, frost them generously with the whipped cream frosting using a spatula or piping bag for an elegant finish.
Notes
- Ensure the boiling water is added slowly and carefully to avoid splashing and to properly incorporate the cocoa flavor.
- For a dairy-free version, substitute milk and heavy cream with plant-based alternatives such as almond milk and coconut cream respectively.
- Chilling the frosting briefly before applying may help it hold its shape better.
- Store cupcakes in the refrigerator to preserve the whipped cream frosting and consume within 2-3 days for optimal freshness.
